How to make strawberry bonbons

strawberry image by Buryakov Andrey from Fotolia.com

Bonbons are sweets that often have a centre of fruits, nuts, toffee or fondant and are coated with chocolate and a layer of fondant. Many varieties of bonbons exist, and not all of them are coated with chocolate. Strawberry bonbons are sold commercially as hard, strawberry-flavoured sweets with a liquid centre.

But, you can make your own version of strawberry bonbons at home that are of a different texture, but no less delicious. Homemade strawberry bonbons do not have a shiny, hard exterior, instead they are pliable to the touch and easily chewed.

Combine coconut, 67 g (1/3 cup) gelatine granules, almonds, sweetened condensed milk, almond extract and red food colouring into a large bowl. The amount of food colouring you use is up to you. The idea is to give the mixture a red shade to make the bonbons resemble strawberries.

  • Bonbons are sweets that often have a centre of fruits, nuts, toffee or fondant and are coated with chocolate and a layer of fondant.

Chill the mixture for one hour, or until the mixture is firm enough to form into strawberry shapes. Separate the mixture into balls using a tablespoon.

Shape the balls to look like strawberries. They should be round and blunt at one end and then taper down to a rounded point at the other. Set aside.

Sprinkle remaining gelatin powder onto a sheet of waxed paper. Roll each "strawberry" in the gelatin powder to coat it. Place the "strawberries" on baking trays lined with waxed paper. Place in the refrigerator to chill.

  • Chill the mixture for one hour, or until the mixture is firm enough to form into strawberry shapes.

Combine sugar, cream and green food colouring in a small bowl. Pour the mixture into a pastry bag. Take out your strawberries and pipe out the green mixture from the bag onto the top of each one. This is meant to create the look of a strawberry's stem.

Store the strawberries at room temperature or in the refrigerator. This recipe makes about 60 bonbons.

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